Start by patting the chicken pieces dry using paper towels to help them brown properly. Make shallow cuts in the thickest part of each piece to help the flavors penetrate more deeply during cooking.

In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high flame. Working in batches if needed, sear the chicken until each side is a rich golden brown. This not only adds color but also locks in juices. Remove the browned chicken from the pot and set aside.

Reduce the heat to medium and use the same pot—don’t discard the flavorful oil. Add the onions, garlic, ginger, and sliced chilies. Stir-fry for 2 to 3 minutes until fragrant and slightly softened. If using Sichuan peppercorns, toss them in now and toast briefly until their aroma blooms—about 30 seconds.

Stir in the soy bean paste and cook for about a minute, letting its umami-rich aroma release and mingle with the aromatics. Then pour in the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Stir everything well to form a deeply flavored braising base.

Return the seared chicken pieces to the pot. Pour in the hot water or chicken broth, ensuring the liquid nearly covers the meat. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 30 to 40 minutes, until the chicken is fork-tender and thoroughly infused with flavor.

If the sauce appears too thin as cooking nears completion, remove the lid during the final 10 to 15 minutes. Let the liquid reduce slightly on medium heat, stirring occasionally to help the sauce concentrate and cling to the chicken.

Taste the sauce and adjust seasoning if needed. Plate the chicken hot, spoon over some of the rich sauce, and garnish with chopped green onions and sliced chilies for a pop of color and extra heat. Pair with freshly steamed rice to soak up every savory drop.